Snapshots of life and crafts on our little homestead

Archive for the ‘Breakfast’ Category

Carrot cake scones


The dogs got us up really early this morning so I decided to make some carrot cake scones to go with our morning tea. One of the things that I like about this recipe is that they use no processed sugar and are very low in fat while still being moist and packed with flavor.

The scones were a very nice Sunday morning treat. I hope that you will give the recipe a try.


for the scones

  • 1 ½ cups white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • ½ tsp salt
  • 2 tbsp unsalted butter or coconut oil, very cold and cubed
  • ½ cup plain nonfat Greek yogurt
  • 3 tbsp maple syrup or honey
  • 2 tbsp + 2 tsp nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup freshly grated carrots

for the drizzle

  • 1 tbsp  Greek yogurt cream cheese, softened to room temperature
  • 1 ½ tsp nonfat milk
  • 1 tsp maple syrup


  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, spices, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
  3. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
  4. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife.
  5. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the drizzle, stir together the Greek yogurt cream cheese, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.

Apple Cinnamon Waffles

Sundays are the only days that we have a hot breakfast in our house. It was so chilly this morning that I decided to make some apple waffles before we went outside to enclose the chicken run in plastic for the winter.

The waffles take a bit of time to make but are well worth the effort. Hope you enjoy them as much as we did.

apple waffles


  • 2 eggs, separated
  • 1 3/4 cups spelt flour
  • 1 Tbs baking power
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 3/4 cups plant based milk
  • 1 apple, cored,peeled and shredded
  • 2 Tbs olive oil


  1. In a small bowl beat egg whites until stiff peaks form.
  2. In large bowl mix flour, baking powder, salt, cinnamon, allspice, and nutmeg.
  3. Stir the milk, apple, olive oil, and egg yolks into the flour mixture.
  4. Fold egg whites into batter.
  5. Pour about 1 cup of batter into a hot waffle iron, cooking until golden brown and crispy. Repeat with the remaining batter.
  6. Serve with maple syrup.

October Pumpkin Harvest

Since there has been an abundance of pie pumpkins and butternut squash (these two can be used interchangeably in recipes) this season I have been collecting and preparing  a number of recipes I have collected and dehydrating as many of the gems as our machine can handle as possible (1/4 cup of dehydrated pumpkin makes a cup of nice thick puree). The following provide links to some of the yummy items that have been prepared in our kitchen over the past few weeks.

pumpkin ravioli

The pumpkin ravioli with brown butter sauce and pecans made for a wonderful Sunday with a harvest vegetable salad.


Honey Butter Pumpkin dinner rolls were made to complement a wonderful roasted parsnip, sweet potato and cherry tomato with caper dressing dish out of the Plenty cookbook.


This morning I made an iced pumpkin coffee cake as a treat for my honey as a thank you for the afternoon Cirque Du Soleil show to which I was treated.  The coffee cake was well liked and the show was well worth the three hour drive each way. Note: I cut the icing in half and it was still very good.

Pumpkin Pancakes

Fall vegetables are starting to mature. In our garden most of them are winter squash of one type or another.  So far we have harvested 3 crates of butternut squash that have been moved to the basement to age, a create of delicata squash that I am look for some new ways to prepare and a fair amount of pie pumpkins. Last week I made pumpkin zucchini spice bread, pumpkin spice cinnamon buns and pumpkin mac and cheese. This morning I made some delicious pumpkin oatmeal pancakes. I hope that you enjoy them as much as we did.

pumpkin oatmeal pancakesIngredients

  • 1 cup wholewheat flour
  • 1/2 cup rolled oats
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • pinch of salt
  • 1/4 cup maple or agave syrup
  • 2/3 cups pumpkin puree
  • 2 eggs
  • 2 tbs melted coconut oil
  • 3/4 cup plant based milk


  1. In a large bowl, mix together the flour, oatmeal, baking powder and spices.
  2. In a small bowl whisk together maple syrup, pumpkin puree, egg yokes, coconut oil and plant based milk.
  3. Stir the pumpkin mixture into the flour mixture.
  4. Beat the egg whites until fluffy and then fold into the batter.
    pumpkin oatmeal pancakes 2
  5. Spay a pan with oil and heat the pan. When the pan is hot, pour about 1/4 cup of batter into the pan and spread it slightly.
    pumpkin oatmeal pancakes 3
  6. When the pancakes are st on the top, flip and cook until golden brown.
  7. Serve with maple or agave syrup.

apple crisps

Apples are also in so I spent a bit of time preparing and packaging apple crisps of the winter months. Next I will be moving on to dehydrating some of the tomatoes from this years garden.

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola


  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt


  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola


  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg


  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Gluten-free fig muffins

We needed a break from our usual summer breakfast of yogurt and granola so I desired to make some muffins. None of the fruit in the yard is ripe enough to pick yet so I pulled out some dried figs, nuts and few other items for this batch of muffins. I even made a batch of mini muffins that my honey could take to work and share.

fig muffins


  • 1 1/2 cups gluten-free high fiber flour*
  • 1/2 cup oat bran
  • 1 tsp guar or xantham gum
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (packed) dried unsulfured calimyrna figs, diced
  • 1/2 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 1/4 cup low fat buttermilk (I often use powered — and mix the power in with the dry ingredients and add 1 1/4 cups of water to the wet ingredients)
  • 1 tsp vanilla extract
  • 1 tsp grated lemon peel


  1. Preheat oven to 400 degrees.
  2. Prepare a standard and a mini 12 cup muffin tin.
  3. In a large bowl stir all of the dry ingredients together and then stir in the chopped figs and pecans.
  4. In a medium size bowl whisk the brown sugar, oil, eggs, buttermilk, vanilla, and lemon peel.
  5. Mix the wet ingredients into the dry mixture.
  6. Divide the batter among the muffin cups and bake in a 400 degree oven for about  10 minutes for the minis 18 minutes for the regular muffins, or until a toothpick inserted in the center  of a muffin comes out clean.
  7. Cool on a rack prior to serving.
  8. Freeze any leftover muffins to maintain freshness.

*High-fiber flour blend ( contains ~ 5g fiber and 8g protein)

  • 1 cup sorghum flour
  • 1/2 cup teff flour
  • 1/2 cup millet flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch

Blueberry Bran Muffins

Yeah! It is blueberry season. There are sweet fresh blueberries coming into season all over the state, so I just had to make some blueberry bran muffins. Unfortunately, this is not one that I have had an opportunity to convert to gluten-free yet, so we have slipped back into wheat flour for this little treat. You may want to try this delicious muffin if you have converted to gluten-free by choice and not due to health problems. The nutritional value of these little gems make adding a bit of wheat flour back into the diet for a short period of time a little easier.

blueberry bran muffins


  • 1 1/4 cup SmartBran cereal (can be found in the wholefoods section of most larger markets)
  • 1 3/4 cups unsweetened 100% apricot juice (I like the Ceres brand)
  • 5 tbs flaxseed meal
  • 1/4 cup raw shelled hemp seeds
  • 1 cup wholewheat flour
  • 1 cup unbleached white flour
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries


  1. Preheat oven to 400 degrees. and prepare 18 muffin cups.
  2. In a small bowl, stir smartbran into 1 cup of juice and set aside for 15 minutes to soften.
  3. In a large bowl combine flaxseed meal, flours, hemp seeds, baking powder, baking soda, cinnamon, and cardamom.
  4. In a medium bowl, beat remaining 3/4 cups of juice, olive oil, maple syrup and vanilla. Add softened Smartbrand and beat for 30 seconds.
  5. Pour liquid mixture into dry ingredients. Add blueberries and stir until just blended.
  6. Divide batter among muffin tins.
  7. Bake of 17 – 18 minutes turning muffin tins 1/2 way through the cooking process.
  8. Cool for 10 minutes before turning muffins out on a rack.
  9. Serve at room temperature with some yogurt  and fresh fruit.
  10. Freeze leftovers to retain freshness.

Summertime Granola

Since my family is just about out of granola and the current heatwave in this area and the oven do not mix, I decided to pull out the old crock pot and slow cook a fresh batch.

summer granola


  • 5 cups rolled oats
  • 1 cup sliced almonds
  • 3/4 cup apple juice sweetened cranberries
  • 3/4 cup unsweetened shredded coconut
  • 1/2 dates, chopped
  • 1/2 cup sesame seeds
  • 1/2 cup raw pumpkin seeds
  • 2/3 cup maple syrup (grade B is fine)
  • 1/4 cup coconut oil
  • 1 teaspoon cinnamon


  1. Combine all ingredients in a lightly oiled 4-quart slow cooker and stir to combine.
  2. Cook on high for 1.5 hours, uncovered, stirring occasionally.
  3. Reduce the heat to low and cook, uncovered for another 2 hours, stirring occasionally, until the mixture is crisp and dry.
  4. Spread the granola on a baking sheet to cool completely.
  5. Store in an airtight jar.

Fruity Granola

Finding granola without additives, preservatives, high in refined sugar and/or bad fats is becoming harder and harder to come by, so I have started making my own.


  • 3 cups gluten-free rolled oats (naturally gluten free, but depending on where the oats are processed gluten flours may inadvertently get mixed in – so investigate the producers)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup raw honey (please try to use honey that is local to your area — the pollens help with allergies and other environmental sensitives)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup raw pumpkin seeds


  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, maple syrup, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
  6. Add the cranberries and pumpkin seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.

No-Cook Refrigerator Oatmeal

My partner is always on the lookout for new recipes to add to our collection. This week an easy to create and very tasty and healthy breakfast item was discovered. Monica the blogger on “The Yummy Life” posted 16 no-cook refrigerator oatmeal combinations over two blog posts that can be found at Part 1 and part 2.


Note: I substitute almond milk for the cow milk called for in the recipe.

Gluten-free English Muffins

We try to have a special breakfast every Sunday since it is the only day where we are not running off to work or errands. This Sunday my family gladly accepted a late breakfast because I was making gluten-free English muffins (English muffins had been cut out when we started removing gluten from our diets). The muffins are easy to make, delicious and were a big hit this morning. They were served with a small amount of butter and honey — along with a side of kefir and herbal tea.

english muffin


  • 1 cup sorghum flour
  • 1 cup potato starch
  • 1/2 cup millet flour
  • 2 tsp guar gum
  • 1 tsp sea salt
  • 1 cup warm water (110 to 115 degrees)
  • 1/2 cup room temperature almond milk
  • pinch of raw sugar
  • 2 1/2 tsp active dry yeast
  • 4 tbsp olive oil
  • 2 tbsp honey
  • 2 large eggs


  1. Whisk together the flours, guar gum and sea salt.
  2. Mix the warm water and room temperature almond milk; add the raw sugar and yeast and stir. Set aside until the yeast begins to bloom.
  3. Add the bloomed yeast to the dry ingredients. Add the oil, honey and eggs. Mix thoroughly. It will be more like a thick muffin batter than a bread dough.
    muffin batter
  4. Allow the dough to rest for a few minutes.
  5. Spoon the dough into eight English muffin rings, and smooth out the dough with the back of a wet spoon.
    muffin dough
  6. Place the baking sheet into a warm oven and allow the dough to rise until it is double in height (15 – 20 minutes).
  7. Bake in the center of a 350 degree oven for about 20 -25 minutes, until firm and slightly golden.
  8. Remove and cool on a wire rack.
  9. Fork split in half, and toast.
  10. Wrap leftover muffins in tinfoil and freeze for another meal or two.

Source: Glutenfree Goddess

No Cook Oatmeal


For those of you who like oatmeal but don’t like the hassle of cooking steal-cut oats or have little time to make breakfast in the morning may ‘like this recipe. I like to put this recipe together on Saturday night and it is ready by Monday morning. It can be eaten right out of the refrigerator or warmed in the microwave for a minute or two if you prefer a hot breakfast.


  • 1 cup steel-cut oats
  • 1 1/2 cups almond or soy milk
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 tbs maple syrup
  • hand full of raisins, dried cranberries or raspberries


  1. Mix all of the ingredients in a glass bowl with a lid.
  2. Stir, close lid and refrigerate for a day or two.
  3. Open the lid, stir and serve with fresh fruit. If you like a warm cereal — heat in microwave for a minute or two.  Makes 2-3 servings.

Gluten Free Waffles with Raspberries –


This recipe produces light and fluffy waffles.

  • 1- 1/2 cups gluten free all purpose baking flour
  • 1 tsp Guar Gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbl honey
  • 1 tbl Oil
  • 3/4 cup almond milk
  • 4 Eggs, separated
  • 1 tsp Vanilla
  • 1 cup fresh or fresh frozen raspberries


Mix the flour, baking powder, soda, salt, and sugar together.

In a separate bowl, whip the egg whites and vanilla until it form stiff peaks or resemble whipping cream.

Add the milk, egg yolks, and oil to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients and then fold in the raspberries. The entire mix should be light and fluffy. Spray waffle iron and begin making waffles.

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